Ingredients Jump to Instructions ↓

  1. 3/4 pound bulk pork sausage

  2. 1 unbaked pastry shell (9 inches)

  3. 2 cups (8 ounces) shredded cheddar cheese, divided

  4. 3 eggs

  5. 1 cup salsa

Instructions Jump to Ingredients ↑

  1. Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to the pastry shell. Sprinkle with half of the cheese. In a small bowl, lightly beat the eggs; stir in salsa. Pour over cheese. Bake at 375° for 30-35 minutes or until knife inserted near the center comes out clean. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted. Yield: 8 servings.


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